Saffron Basque Cheesecake Recipe – Christmas Cheesecake
The first of Advent has come at lightning speed this year, and this Saffron Basque Cheesecake is one of those quick-to-whip-together recipes that results in a luxurious and creamy Christmas cheesecake to impress! If you’ve never tasted a burnt Basque cheesecake, you’re in for a treat! It’s creamy and sweet, with all the deliciousness of a cheesecake, but with a fraction of the time and effort it takes to make one (no biscuit base or no water bath needed!).
We use alot of Saffron in Sweden around the holiday season, and it goes so well with the creaminess of this cake.
A quick note
The cake takes just a few minutes to prepare and can be made up to four days in advance, so it’s a great recipe to have on hand during the busy holiday season!
It will need a few hours in the refrigerator to set completely, so remember to allow time for that!
Ingredients
Serves 10
32 Oz/ 1kg Cream Cheese– About 4 blocks. Preferably at room temperature, as softened cream cheese is easier to mix.
1 Cup/ 250g White or light brown sugar – Some recipes call for as much as 2 Cups/ 400g sugar, but I’ve found this to be waaaay too sweet!
1 Cup/ 230ml Whipping cream (Double cream)
7 Eggs
1/4 Teaspoon/ 0.5 g Saffron – you can use powdered saffron or saffron strands. You can be rather generous with how much saffron you add; the creaminess of the cake carries it well! You can crush saffron strands in a little granulated sugar to ensure the color and flavor are evenly distributed throughout the cheesecake.
Optional:
1 tablespoon Plain flour – Flour is sometimes included in Basque cheesecake recipes and is said to help stabilize the cake and improve texture. I’ve baked this cake with and without flour, and honestly, I can’t say I notice any difference!
A sprinkle of powdered sugar to decorate.
Equipment
Large mixing bowl
A handheld beater or a stand mixer with a paddle attachment.
A springform pan that is 10 inches/ 25 cm
2 large sheets of parchment paper
Method
1. Preheat the Oven to 430°F/ 220°C.
2. Cut two sheets of parchment paper into squares large enough to fill a 10-inch / 25cm spring form. Crush them into balls; this will help them keep their shape in the form. Open them up and lay one on top of the other at 45-degree angles. Place in the tin and press down into the edges of the tin.
Don’t worry about getting this step perfect; uneven edges are part of the basque cheesecake experience! The cake will puff up like a souffle(and then sink in the middle as it cools), so it’s important that the edges of the paper are high enough to accommodate this!
3. Combine the cream cheese, sugar, and saffron in a large bowl and beat until the sugar is well incorporated. If using a stand mixer, use the paddle attachment on a medium speed.
4. Add the eggs, cream, and flour if using. Beat gently until combined and smooth.
5. Pour the mixture into the prepared pan, being careful not to spill over the edges.
Give the form a few taps on the countertop to release any bubbles from the mixture and place the cake in the middle of the oven for 40-50 minutes.
Baking time may vary slightly depending on your oven.
Allow to cool slowly on the countertop before placing in the refrigerator for at least two hours to set.
Top Tip
When it’s done, it should still have a gentle ‘jiggle’ but a deep golden brown color. (It won’t taste burnt, but it will have a delicious caramel flavor and will set beautifully after a few hours in the fridge! ) If your cake no longer jiggles, don’t panic! It will still be delicious!
Serving suggestions
Remove the cake from the springform. Peel back the parchment paper from the sides of the cheesecake and serve as is or with a sprinkle of powdered sugar. If you’re feeling really festive, you can decorate with some Christmas figurines. To serve the soft slices, use a sharp knife and a spatula.
This rustic yet stunning saffron cheesecake makes the perfect dessert to serve at Christmas or as a festive fika ( Swedish coffee break).
Saffron is popular during winter in the Nordic countries, and you might also enjoy these saffron recipes:
Swedish Christmas Toffee – Knäck With Saffron, Nordic Spiced Saffron Hot Chocolate RecipeSwedish Saffron And Pistachio Cookies – Saffranskorpor. If your not a fan of saffron You might enjoy these Easy Gingerbread Shortbread Cookies
Storage
This cake stores well in the refrigerator for up to 5 days.
Saffon Basque Cheesecake Recipe – Christmas Cheesecake
Equipment
- large mixing bowl
- A handheld beater or a stand mixer with a paddle attachment.
- A springform pan that is 10 inches/ 25 cm
- 2 Large sheets of parchment paper
Ingredients
- 32 Oz Cream Cheese – preferably at room temperature, as softened cream cheese is easier to mix.
- 1 Cup White or light brown sugar – Some recipes call for as much as 2 Cups/ 400g sugar, but I’ve found this to be too sweet!
- 1 Cup Whipping cream (Double cream)
- 7 Eggs
- ¼ Teaspoon Saffron – You can use powdered saffron or saffron strands. You can crush saffron strands in a little granulated sugar to ensure the color and flavor are evenly distributed throughout the cheesecake.
Optional
- 1 Tablespoon Plain flour – Flour is sometimes included in Basque cheesecake recipes and is said to help stabilize the cake and improve texture. I’ve baked this cake with and without flour and honestly, I can’t say I notice any difference!
- A sprinkle of powdered sugar to decorate.
Instructions
- Preheat the Oven to 430°F/ 220°C.
- Cut two sheets of parchment paper into squares large enough to fill a 10-inch / 25cm spring form. Crush them into balls; this will help them keep their shape in the form. Open them up and lay one on top of the other at 45-degree angles. Place in the tin and press down into the edges of the tin.Don't worry about getting this perfect; uneven edges are part of the basque cheesecake experience! The cake will puff up like a souffle(and then sink in the middle as it cools), so it's important that the edges of the paper are high enough to accommodate this!
- Combine the cream cheese, sugar, and saffron in a large bowl and beat until the sugar is well incorporated. If using a stand mixer, use the paddle attachment on a medium speed.
- Add the eggs, cream, and flour if using. Beat gently until combined and smooth.
- Pour the mixture into the prepared pan, being careful not to spill over the edges. -Give the form a few gentle taps on the countertop to release any bubbles from the mixture and place the cake in the middle of the oven for 40-50 minutes.Baking time may vary slightly depending on your oven. When it’s done, it should still have a gentle ‘jiggle’ but a deep golden brown color. (It won’t taste burnt, but it will have a delicious caramel flavor and will set beautifully after a few hours in the fridge! ) If your cake no longer juggles, don’t panic! It will still be delicious!
- Allow to cool slowly on the countertop before placing in the refrigerator for at least two hours to set.
Notes
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
Cannot believe how easy this cake was to make! Everyone commented on how beautiful (and delicious) it was and we will definitely make it again!
I’m delighted that everyone enjoyed it! It really is a great recipe for a busy holiday season!